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Fresh and crunchy veggies tossed with a vibrant cumin-lime vinaigrette make a perfect summer dish. Serve over salad greens, top with fresh avocado and grill up some corn tortillas and you have a unique, yet quick and healthy meal.
1 heaping cup freshly diced jicama
1 yellow/summer squash, diced
1 red bell pepper, seeds removed and diced
1 yellow bell pepper, seeds removed and diced
1 heaping cup halved cherry/grape tomatoes
¼ cup freshly chopped cilantro
½ cup crumbled queso fresco (feta and ricotta salata may be substituted)
¼ cup toasted pepita (pumpkin) seeds*
Juice of 3 limes
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon agave
½ teaspoon salt and pepper
Avocado, optional for topping
*Pepita, or pumpkin seeds, can be found in the bulk bins next to the nuts and seeds at specialty stores, or pre-packaged next to the nuts in the baking aisle at major grocery markets.
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1. In a large bowl, whisk together the lime juice, olive oil, cumin, agave, salt and pepper.
2. Add the jicama, yellow squash, bell pepper, cherry tomatoes and cilantro to the bowl. Toss with the dressing and let sit for 20 minutes to marinate (if time allows).
3. Finally, add the queso fresco and pepita seeds and toss with the vegetables until thoroughly combined.
4. Top with avocado and serve alone or over salad greens. Grilled corn tortillas, steak or chicken also make a nice addition to this dish.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.
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